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Rinse the rice under cold water to expel excess starch until the water runs clear, drain and set aside.
Heat olive oil (or butter) in a saucepan over high-medium heat. Add crushed vermicelli and continuously stir until golden brown.
Add the rinsed rice and stir through, coating it with the buttered vermicelli. Add water and salt. Bring it to a boil and then turn the heat to low and allow to cook for about 10-12 minutes. Once the rice is cooked, allow it to sit (covered) for about 10 minutes (see notes below), and then fluff with a fork and serve.